Homemade Swiss Pastries Recipe – Soft and Chocolatey
The pain suisse is one of the most beloved French pastries, and making it at home is a true delight. Its soft brioche dough, silky vanilla pastry cream and chocolate chips make it an irresistible treat for breakfast or snack time. With this step-by-step recipe, you will create golden, fluffy and generously filled Swiss buns. The preparation requires a little patience, but every step is simple. The pastry cream is made in minutes, then the butter-rich dough is kneaded until soft and airy. After two hours of rising, the dough is filled with cream and chocolate, folded, cut, and left to rise again before baking. The result is spectacular: golden pastries with a tender, airy crumb and a melting heart of cream and chocolate. Whether you are a beginner or a baking enthusiast, this recipe will soon become a classic. Serve the pastries warm for maximum indulgence, or store them in an airtight container and refresh them in the oven for a few seconds. One thing is certain: your loved ones will ask for them at every celebration.
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- 1
Make the pastry cream: heat the milk with the vanilla. Whisk the egg yolks with the sugar and cornstarch, pour in the hot milk, then thicken over medium heat. Add the butter off the heat, cover with plastic wrap and let cool completely.
- 2
Prepare the preferment: mix the yeast with the lukewarm milk and let rest for a few minutes.
- 3
In a bowl, combine flour, sugar and salt. Add the eggs and the yeast mixture, then knead for 5 minutes. Add the softened butter and knead for another 5 minutes until the dough is smooth and elastic.
- 4
Cover and let rest for 2 hours in a warm place until doubled in volume.
- 5
Deflate the dough, roll it out into a rectangle, then spread the cold pastry cream and chocolate chips over it.
- 6
Fold the dough in half, seal the edges, then cut into 4 cm rectangles. Place them on a baking sheet lined with parchment paper.
- 7
Let rise for another 1 hour, brush with beaten egg, then bake at 175 °C for 15 minutes until golden brown.
- For a shiny finish, brush the warm Swiss pastries with sugar syrup. Store them in an airtight container for up to 24 hours and refresh them in the oven for a few seconds to bring back their softness.
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